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Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

Tomatillo-Sauced Enchiladas with Spinach and Mushrooms Recipe

  • 3 garlic cloves, peeled
  • Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and quartered
  • 1 ½ pounds (10 to 12 medium) tomatillos, husked, rinsed and cut into quarters
  • ¾ cup (loosely packed) roughly chopped cilantro, plus a few extra sprigs for garnish
  • 3 tablespoons vegetable oil, olive oil or bacon drippings (divided use), plus some for the tortillas
  • 2 cups chicken broth
  • 8 ounces mushrooms (button, oyster or shiitake are good), stemmed and sliced
  • 1 large red onion, thinly sliced
  • 10 ounces (about 10 cups) spinach, stems removed
  • 1 cup (about 4 ounces) shredded cooked chicken (about one-quarter of a large rotisserie chicken) or cubed ham (optional)
  • Salt
  • 12 corn tortillas, preferably store-bought
  • 3 tablespoons Mexican cream, sour cream, heavy cream or crème fraiche
  • ½ teaspoon sugar (optional)
  • 1 cup (4 ounces) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 535kcal (27%)
Total Fat 28g (44%)
Saturated Fat 10g (50%)
Cholesterol 52mg (17%)
Total Carbohydrate 57g
Dietary Fiber 11g
Sugars 14g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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